“Doubtless God could have made a better berry (than the strawberry), but doubtless God never did.” -William Allen Butler
Upon the suggestion of HDW, I tried Cindy Crawford’s Strawberry Rhubarb Pie recipe. I didn’t use her pie crust recipe, but I did use the filling recipe.
- 1 1/4 cups plus 2 teaspoons sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 3 cups halved strawberries
- 2 cups thinly sliced rhubarb
- 2 tablespoons butter , cut up
- 2 teaspoons milk
To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat. Set aside in for 1 hour and drain thoroughly.
Fill crust with filling. Scatter butter. Bake at 400 degrees for 50 minutes. Allow to cool 1 hour before serving.
The recipe calls for a top crust, but as you can see, I didn’t use one. I also ran longer than the recipe called for in baking (closer to 1 hour.) I basically just kept an eye on it until it gelled.